Rosh Hashanah Menu

Recipes for a sweet New Year.

Rosh Hashanah is almost upon us. Once again we have the opportunity to pray for a sweet New Year.
Here are some wonderful recipes to warm our heart when we take the time for meals in these intense prayer filled days.

Vegetable Soup with Chicken or Beef

This time of year when we are so preoccupied with the outcome of our prayers on this holy day nothing can beat a bowl of steaming hot soup to warm the soul. This hearty chicken (or beef) vegetable soup is delicious and warming any time of the year. It would also be great served with matzo balls or the traditional square noodles, which we traditionally consume to symbolize that our livelihood should be complete without having to be cut (as would do with the vermicelli noodles which is consumed on other weeks).

1 lb beef bones (soup bone) or 1 whole chicken

8 cups water

1 bay leaf

1 onion, cut into 1/2-inch chunks

3 sprigs fresh parsley

4 -5 medium carrots, sliced

1 leek, chopped ( white and light-green parts only)

2 -3 stalks celery, sliced

ground black pepper and salt to taste

1 medium cauliflower, broken into rosettes

½ cup fresh pars ley, chopped

To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil, cover, and then simmer about 1 to 1 ½ hours until beef or chicken is almost done.

Remove meat bone or chicken to a plate and let cool until enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.

Acorn Squash with Apricot Glaze

Apples and apricots spiced with honey and nutmeg complement the flavor of acorn squash in this special dish for Yom Tov, taking advantage of the plentiful produce now available in the markets.

2 medium acorn squash (1 pound each)

1 medium apple, sliced

2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)

¼ cup apricot nectar or alternatively, apple cider juice can be used.

2 Tbs honey

¼ tsp ground nutmeg (optional)

½ cinnamon

1 Tbs margarine or oil

Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular oven-safe baking dish. Bake for 20 to 25 minutes or until just tender, giving dish a half-turn once.

Meanwhile in a small bowl combine apple and apricot or peach slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or oil. Bake covered with waxed paper, for 15 minutes or until fruit is hot. Sprinkle with additional nutmeg, or cinnamon if desired. Makes 4 healthy side dishes or dessert servings.

Tasty and Simple Honey Cake for any occasion

Sometimes the simpler something is the better. This light apple cake is easy to make, deliciously moist and perfect for Yom Tov dessert or breakfast treat

1 ¼ C sugar

¼ cup oil or apple sauce

3 eggs

1 cup honey

1 tsp vanilla

½ tsp cinnamon

2 tsp baking soda

3 cups flour you can use spelt

1 Tbs coffee – dissolved in 1 ¼ cup boiling water

Beat eggs and sugar until light and fluffy about 15 minutes. Add honey and beat on a lower speed for another 5 minutes. Add other ingredients on low speed alternating between the dry and wet ingredients Mix everything well. Pour into a 9 x 13 pan or a tube pan. Bake for 1 hour @ 350°F or until toothpick inserted comes out clean.

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About the Author

Gitta Bixenspanner is a certified nutritionist who lives in Montreal with her husband. She teaches high school, seminary and give inspiring adult education classes in Jewish topics. As a certified nutritionist she gives cooking seminars, the main purpose being to teach people to adopt healthier lifestyles in keeping with the mitzvah of taking care of our bodies.